In this series, Digging In, we bring a chef to a farm to explore how the relationship between chef and farmer can work. We want to answer the following questions: What does local farming entail? Is it financially possible for restaurants to execute seasonal menus using produce from within our state borders? Does this matter to diners?
Episode 03 Chef Edgar, Squash Blossom, and Rancho La Jolla Farm
In this episode we explore small scale distribution in New Mexico.
Episode 02 Chef Rocky Durham and Vivac Winery
In this episode we explore New Mexico wine.
Episode 01 Radish and Rye and Silver Leaf Farms
In this first episode we begin to seek out the answers to these questions.